Mediterranean stew of lentils and bacon
To refresh your memory a bit: beans are healthy and should be eaten often! The side effects of beans are also known to us :)))) but for this aromatic dish of lentils it is worth suffering all the consequences: D
Preparation steps
- Chop the bacon into smaller pieces and put on a medium heat to ‘melt’. Add the chopped red onion and let it simmer. Add the garlic. when it smells, pour over the wine and increase the heat. Stir briefly until the wine evaporates. Add the washed lens (this is the main picture), and all the water at once. Stir in rosemary, ground red pepper, a pinch of cilia and pepper. Cover the espresso pot and cook under pressure for about 30 minutes. Be sure to check after 15 minutes if more water needs to be added beyond these 0.7 l. My experience is that not all types of lentils are the same, some drink a little more water, some less ... maybe you need to add more liquids so that your stew doesn't burn. With this amount of bacon and lentils, there is no need to add salt.
- Note: this is a variant where the lentils are completely overcooked and the stew is thick and creamy. It can be served with rice or couscous with a salad. If you like your lentils to have a 'bit', then add it only after the bacon is almost cooked in the espresso pot (about 20 minutes), then cook for another 15 minutes, depending on the type of lentils.
Serving
Drizzle as desired with a little (homemade) olive oil and sprinkle with fresh parsley.
